Description
A creamy and comforting Polish dill soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium potatoes, diced
- 1 cup carrots, sliced
- 1 cup fresh dill, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the vegetable broth and bring to a boil. Add the diced potatoes and sliced carrots. Reduce the heat to a simmer and cook until the vegetables are tender, about 15-20 minutes.
- Once the vegetables are cooked, stir in the chopped dill and heavy cream. Simmer for another 5 minutes, allowing the flavors to meld.
- Season with salt, pepper, and lemon juice to taste. If desired, use an immersion blender to puree the soup for a creamier texture or leave it chunky for more texture.
- Serve hot, garnished with additional dill if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Add cooked chicken or tofu for extra protein and heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg